Welcome to another month of the Secret Recipe Club – I chose and make a recipe from another food blogger.. .
This month I got to explore My Hobbie Lobbie.
Trisha lives on the other side of the world from me – almost.
She’s in Sidney, Australia and she cooks and bakes and crochets and does all sorts of … Continue reading.....
What can I say – I took the wrong package out of the freezer.
As if you’ve never done that…..
I had promised mon mari Oven-Fried Chicken, his very favorite way of having chicken if it can’t be done on the barbecue.
I thawed pork chops instead.
You’ve heard of Chicken-Fried Steak, right?
When you have lemons…..
Normally, … Continue reading.....
Quickly browned, then simmered in white wine and stock, flavored with bay and paprika, these pork chops are fork tender and full of flavor.
Hungarian-Style Pork Chops
TTotal time: 40 minutes
- 2 – 4 pork chops, depending on size, 12oz total, 350gr, (more if bone-in)
- 4 tsp olive oil
- 2 – 3 tsp paprika depending on how spicy you
… Continue reading.....
Hot and spicy can be difficult terms when it comes to describing food.
Or, at least, they seem to be for me.
I recently had a conversation during which I said I didn’t eat ‘hot’ food.
The conclusion was that I preferred my food to be lukewarm or cool in temperature.
That would be incorrect.
In another conversation, different person, … Continue reading.....
I’m offering up this tasty little dish as a bribe for your opinion.
We had this as a first course.
We always have a first course on the weekends.
In case you’re wondering how / why we eat so much on the weekends… We don’t.
Yes we have a first course, but our main course is smaller to accommodate it.… Continue reading.....
One problem those of us with a potager have is an abundance of vegetables.
The other problem is that everyone else has the same abundance.
When one has guests for lunch it's only logical to offer freshly picked produce from the potager.
But, some how, some way, one has to come up with something a little different to do … Continue reading.....
We had Slow-Roasted Moroccan Lamb last weekend.
Mon mari tells me (often) that his ‘mother always made Lamb Curry’ with leftover leg of lamb.
I had a bad allergic reaction (I woke up in the Emergency Room with a priest hovering over me) the last time I ate curry, so I’ve been somewhat reluctant to eat it again.
So I … Continue reading.....
I know that 'Goulash' is not soup.
It's also not an American-style 'hot dish' made with 'hamburger, condensed tomato soup and Creamettes Elbow Macaroni'.
But, apparently I've been wrong a lot lately….. What's once more?
Besides, I've seen recipes for 'Vegetarian Cassoulet' (aka: Baked Beans) so I can call this Goulash Soup.
But I really shouldn't be calling … Continue reading.....